- 1 cup non-hydrogenated margarine
- 1 1/2 cup coconut palm sugar
- 3 x omega-3 eggs
- 3 tsp pure vanilla extract
- 3 3/4 cups barley flour
- 1 1/2 tsp baking soda
- 3/4 cup ground flax seeds
- 3/4 cup 70% coco chocolate chips
Preheat the oven to 375 F
In a medium bowl, cream the margarine. Beat in the coconut palm sugar until fluffy. Do not over beat.
Add the eggs and vanilla. Beat briefly, until mixed.
In another bowl, mix the barley flour, baking soda and ground flax seeds.
Beat the dry ingredients and wet ingredients together until blended. Use a rubber spatula to scrape the bowl and make sure ingredients are mixed uniformly.
Add the chocolate chips and beat briefly until mixed in.
Drop by size 40 scoop onto cookie sheet lined with parchment paper
Bake for 12 minutes until bottom of cookie is lightly browned. When you cook with barley flour, the cookies don’t darken as much as with all purpose flour.
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If you like this recipe, be sure to check out my Festive and Healthy Nut Loaf
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